T&C Recipe

Serve up some seasonal squash the Gramercy Tavern way.

Nestled just a few blocks up from the Union Square Greenmarket is Gramercy Tavern, a New York institution of relaxed, refined dining that has steadily placed at the top of the Zagat Survey in its 19-year existence. After speaking with Michael Anthony, the restaurant's wonderfully articulate executive chef/partner, we couldn't help but be inspired by his dedication to choosing locally-sourced ingredients, and, in his words, "eating vegetables in their moment."

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Starting October 29th, food lovers everywhere will be able to flip the high gloss pages of the Gramercy Tavern Cookbook's seasonally-inspired recipes, and follow along as Anthony translates his large-scale restaurant cooking to cater to the more personal experience of home chefs. Strewn with photos of beautiful dishes, the book itself is an aesthetic inspiration for any cook, though with the carefully-crafted recipes, designed to be approachable for culinary enthusiasts at any level, the book's true inspiration is in helping "people find a way to use the recipes to make an ordinary day into a celebration."

Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes.

Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes. Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.

Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.

Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.

Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot. Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes.

Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than a traditional chowder—add a splash of the reserved mussel liquid, if needed.

Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.

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Squash and Endive Salad with Maple Vinaigrette

Serves 4

"I love salads, but mixed greens alone are usually not hearty enough to completely satisfy my craving, even as an appetizer. So I choose to include a wide variety of ingredients and make composed salads with more interesting textures and body. Here I channel wintertime with squash, endive, and a spicy vinaigrette. Pay attention to those endives! They're worth cooking and serving on their own."—Michael Anthony

1 teaspoon coriander seeds

1 teaspoon black peppercorns

2 cloves

1 star anise

2 sprigs thyme

1 bay leaf

1 lemongrass stalk, bruised with the side of a chef's knife and quartered

One 1⁄2-inch piece of ginger, bruised

2 cups orange juice

1 teaspoon olive oil

2 cups peeled, seeded, and cubed

(1-inch) winter squash, such as kabocha

Salt

1⁄3 cup verjus

1 tablespoon fresh lemon juice

2 tablespoons sugar

2 tablespoons dried sweet cherries or raisins

3 endives, 2 halved lengthwise, 1 julienned

Pepper

2 handfuls baby mustard greens

1 1⁄2 tablespoons roasted, salted sunflower seeds

1 1⁄2 tablespoons roasted, salted pumpkin seeds

Maple Vinaigrette (recipe below)

Method

Tie up the coriander, peppercorns, cloves, star anise, 1 thyme sprig, the bay leaf, lemongrass, and ginger in a piece of cheesecloth to make a sachet.

In a small saucepan, combine 1 cup of the orange juice, 1 cup water, and the olive oil, add the squash, season with salt, and add the sachet. Bring to a simmer and cook until the squash is just tender but still holds its shape, 8 to 10 minutes.

Transfer the braised squash to a medium bowl and refrigerate until cold. Discard the sachet and cooking liquid.

Meanwhile, in a medium saucepan, combine the remaining 1 cup orange juice, 1 cup water, 1/3 cup of the verjus, the lemon juice, sugar, and the remaining thyme sprig, add the dried cherries and halved endives, and season with salt and pepper. Bring to a simmer and cook until the endives are tender but still hold their shape, 7 to 9 minutes.

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Transfer the braised endives and cherries to a plate and refrigerate until cold. Discard the thyme sprig and cooking liquid.

In a medium bowl, toss the braised squash, endives, and cherries together with a little of the maple vinaigrette. Put on plates.

Toss the mustard greens, julienned endive, and sunflower and pumpkin seeds with a little vinaigrette, scatter over the braised squash mixture, and drizzle with a little more vinaigrette.

Maple Vinaigrette

Makes about 1/3 cup

1 tablespoon maple syrup

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

1 teaspoon sherry vinegar

Pinch of Aleppo pepper

Salt and pepper

3 tablespoons extra-virgin olive oil

In a small bowl, whisk together the maple syrup, mustard, lemon juice, vinegar, and Aleppo pepper; season with salt and pepper. Slowly add the oil, whisking constantly until the dressing is emulsified.

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